Skip to main content

New semester, new camera, and the same old sourdough bread

I can't believe that I've put this post in the draft box forever! I finally fulfilled my dream of baking an artisan bread for my mom, when she was in New York. She stayed only briefly for a weekend here, but that was quite enough for me to show her my life. I tried to show off all 'the best' of my beloved New York to her, the good restaurants, museums, stores.... People tend to say that NY is more of a tourists' city, but I do enjoy living here, especially when I'm still young to get excited.


The bread is a just a old favorite recipes- lots of rye flour, flaxseeds and soughdough with all the natural, 'wild yeast', it can't taste bad! (My mom was actually quite scared about the long time soughdough bread takes to make. I'm just so convinced that the wait is so worthwhile to render the best flavor. )  


I do hope my pictures are looking better than before, because I GOT A NEW CAMERA! I just love it so much!! It's actually quite a professional one, which does make my food look more tasty! I never deny I'm a total believer of 'good-lookingism', and I just cannot move my eyes away from those gorgeous pictures of those food blogs (and from cute guys XP). Guess I have now even more motivations to continue my baking.

The only down-side of having this professional camera is- as I gave my old camera to my mom and this new one is so heavy, right now I only depend on my iphone to take pictures when I'm out lolllll.....

Comments

Popular posts from this blog

Continue the whole crepe theme: cocoa& banana infused crepe cake

I've been making crepe cakes in a row for three weeks! That sounds ridiculous even to myself, but I just like to keep practicing one recipe until I finally feel happy about it. As a result, I never get the have the 'beliked' cakes often. Now, after my crepe cake battle, I did learn some tricks, especially about how to have really thin crepes. Let's have some troubleshooting, shall we? For those who are not familiar with crepe cakes, or care only about how they taste but never bother to know how they're made, crepe cakes are assembled by layers of crepes, filled with cream in between. To make a crepe cake, you make the crepes individually, let them cool, and layer them to compose the cake with the cream as 'glue'. The whole process is nothing fancy, just get your 'bricks and cement' ready and be a good builder! What is tricky are the quality of your materials, in other words, to get your crepes as thin as possible. There are professional crepe ...

What should I do now? Figure out a great scientific problem or MAKE SOME ECLAIRS

This week has been CRAZY!! (Whoops did I say that sometime somewhere already?) But I mean for real! I'm just constantly going through my forever confusion about many: life, science, science, life, what to have for lunch today lol, WHAT DOES DNA REPAIR HAVE TO DO WITH T CELL FUNCTION??? OK, the last one is just the 'brilliant' qualify exam (FYI, qualify exam is the test I need to take in order to become a phD candidate which I'm not yet) topic that I somehow came up with! And all my last week was all about this wild idea... I don't want to talk more about that- I've bored my lab mates enough and I'd better make a STOP. On the other hand, science is just all about someone coming up with crazy idea and someone else prove it right (or wrong). It's fascinating if you think of it in this way, but it is always so ambiguous, too. I get lost so easily T^T......I always feel it is so hard to feel fulfilled from experiment, which is a different story for bakin...

First bread in my new kitchen: Thomas Keller's multigrain batard

Follow my blog with Bloglovin Isn't spring the moving season? Yes, to me I guess as I've been moving for two years in a row at this time of year. Sadly I finally moved out from the glorious upper east side of New York after being there for 4 years (can't believe! is it that long already??), to the "humble" Queens.. However, after I moved in, I'm starting to love my neighborhood. There is actually quite a few to explore and to discover (I mean, hmm, restaurant) in Queens. Indeed, I can't just improvise to make a call to order some Chinese food delivered to my door, or walk to the French bakery a few blocks away whenever I want. Luckily I can opt to make my own.  With a good multigrain bread, some jam/spread, slices of good cheese, I am considering myself having a perfect breakfast/brunch. Of course, the world is even better if there is a cup of tea :) Multigrain batards are the most frequently-ordered bread I do in store- they're crust...